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This festive candy corn cake is made with real candy corn for the best true flavor! Swirled in candy corn colors, this soft and moist poke cake is soaked with a candy corn-infused syrup, then topped off with a luscious whipped cream cheese frosting. It’s the perfect Halloween cake — so tasty and festive!
Looking for more Halloween themed sweet treats? Check out these pumpkin pie pops, homemade Halloween cocoa bombs, or easy Halloween chex mix!
Ingredients
- White cake mix: standard white cake mix
- Candy corn: classic yellow, orange, and white candy corn
- Water: used to melt candy corn for syrup
- Whole milk: for cake batter moisture
- Mayonnaise: keeps cake moist (can substitute yogurt or sour cream)
- Vanilla extract: flavor enhancer
- Eggs: standard large eggs for structure
- Food coloring: gel icing colors yellow and orange
- Melted butter: adds richness
- Sweetened condensed milk: used in syrup mixture
- Egg yolk: additional richness and binding
Key Ingredients
Candy Corn: Avoid the chocolate style harvest candy corn and stick with the classic yellow, orange, and white candy corn for the best flavor
White Cake Mix: While you can use a box of yellow cake mix instead, it is recommended to use white cake mix to keep the classic white, yellow and orange coloring
Mayonnaise: A secret weapon to keeping your cake extra moist, but yogurt or sour cream can be substituted
Gel Food Coloring: Use icing or gel food coloring for the most vibrant shades of yellow and orange; regular food coloring requires more quantity
Whipped Cream Cheese Frosting: The light and fluffy frosting really enhances this cake, though cool whip can be used if preferred
How To Make This Candy Corn Cake
- Make the candy corn syrup:
- Heat candy corn and water in a pan, stirring occasionally, until candy corn is fully melted. Remove from heat and set aside to cool.
- Make the cake batter:
- Whisk together cake mix, eggs, egg yolk, whole milk, melted butter, vanilla extract, and mayonnaise until smooth.
- Dye the batter:
- Divide batter into three bowls. Add yellow gel food coloring to one, orange gel food coloring to another, and leave the third plain.
- Assemble the cake:
- Pour each colored batter side by side into a greased 9x13 inch baking dish. Use a butter knife to gently swirl the colors together.
- Bake and prepare candy corn mixture:
- Bake cake at 350°F (175°C) for 24 to 26 minutes. With 5 minutes left, stir sweetened condensed milk into candy corn syrup and heat until incorporated.
- Poke and pour:
- Remove cake from oven and poke holes all over the warm cake using a fork. Pour the warm syrup mixture evenly over the cake. Allow cake to cool completely.
- Frost the cake:
- Spread whipped cream cheese frosting evenly once cake has cooled to room temperature.
- Chill and garnish:
- Cover and refrigerate for at least 2 hours or overnight. Garnish with candy corn just before serving and slice.
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Chef’s Tips and Variations
Be generous with poking holes to ensure syrup penetrates thoroughly while the cake is warm.
Freeze each colored batter layer for 10 to 15 minutes to create distinct layers instead of swirls.
Add candy corn garnish immediately before serving to prevent color bleeding on frosting.
Let the cake chill for at least 8 hours for optimal texture and flavor melding.
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How To Make Ahead and Store
This cake can be made ahead and tastes best after chilling. Wrap tightly with foil or plastic wrap and refrigerate. Do not garnish with candy corn until serving to avoid color bleeding on the frosting.
Store covered in the refrigerator for up to 5 days in an airtight container or wrapped tightly.
Frequently Asked Questions
- → How is the candy corn flavor infused in the cake?
The candy corn is melted into a simple syrup that is poured over the warm poke cake after baking, soaking into holes poked throughout to infuse the cake with authentic candy corn flavor.
- → What method keeps the cake moist?
The poke cake technique involves poking holes in the baked cake and pouring syrup over it, allowing the liquid to soak in deeply for extra moisture.
- → Can I use a different cake mix?
White cake mix is recommended for the classic candy corn colors, but yellow cake mix can be substituted with slightly different visual results.
- → What frosting pairs best with this cake?
A whipped cream cheese frosting provides a light, slightly tangy complement that balances the sweetness of the candy corn syrup.
- → How should I store the cake for best results?
Cover and refrigerate the cake tightly for up to five days. Adding candy corn garnish is best done just before serving to avoid color bleeding.